Identification and characterization of lipoxygenase in fresh culinary herbs

Figures & data

Table 1. Kinetic parameters (V_max and K_M) measured, at pH 6.0 and temperature of 37°C, for the oxidation of linoleic acid by LOX extracted from the three different culinary herbs. For each sample the protein content was also reported.

Sample	Protein (mgBSA/mL)	Vmax	KM	R^Citation2
Basil	0.81 ± 0.06	62.67 ± 2.85	3.09 ± 0.42	0.99
Rosemary	2.56 ± 0.0081	26.93 ± 2.52	8.90 ± 1.60	0.99
Sage	2.85 ± 0.01	36.66 ± 3.55	9.81 ± 1.76	0.99

Figure 1 Specific activity (SA, U*mg⁻¹_protein*min⁻¹), determined at pH 6.0 and temperature of 37°C, toward linoleic acid measured for the crude LOX extracted from basil (

), rosemary (

), and sage (

).

Figure 2 Effect of pH on lipoxygenase activity extracted from basil (B,

), rosemary (R,

), and sage (S,

). Local optimum (100% relative activity, RA) was found at 37°C.

Figure 3 Effect of temperature on lipoxygenase extracted from basil (B,

), rosemary R,

), and sage (S,

).Local optimum (100% relative activity, RA) was found at pH 6.0.

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